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Tender Beef Bao Buns Recipe

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★★★★★

4.8 from 81 reviews

These Tender Beef Bao Buns feature a soft, fluffy steamed dough filled with a savory, flavorful beef filling made from finely chopped beef chuck simmered with garlic, ginger, hoisin sauce, and soy sauce. Perfect as a delightful appetizer or satisfying snack, these bao buns combine a pillowy texture with rich, umami-packed meat inside.

Ingredients

Scale

Dough Ingredients

  • 3 cups all-purpose flour (substitute 1 cup with cake flour for a fluffier texture)
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast
  • 3/4 cup warm milk
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon baking powder

Beef Filling Ingredients

  • 1 lb beef chuck or short rib, finely chopped
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 green onions, finely sliced

Instructions

  1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour, sugar, and instant yeast. Gradually stir in the warm milk to form a shaggy dough. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. Then, add the vegetable oil and knead until fully absorbed. Cover the dough and let it rise in a warm place for about 1 hour or until it doubles in size.
  2. Cook the Beef Filling: Heat the sesame oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the finely chopped beef, soy sauce, hoisin sauce, and rice vinegar to the skillet. Simmer for 10 to 15 minutes, stirring occasionally, until the beef is tender and cooked through.
  3. Thicken the Filling: Stir in the cornstarch slurry (cornstarch mixed with water) into the beef mixture. Continue cooking until the sauce thickens. Remove from heat and stir in the finely sliced green onions. Allow the filling to cool completely before assembling.
  4. Incorporate Baking Powder and Divide Dough: Once the dough has risen, knead in the baking powder thoroughly. Divide the dough into 14 to 16 equal-sized pieces. Roll each piece into a ball, then flatten each ball into a 4 to 5-inch disc, ensuring the center is thicker than the edges.
  5. Fill and Shape Buns: Place a spoonful of the cooled beef filling onto the center of each dough disc. Fold and pleat the edges of the dough to seal the filling inside tightly, forming the bao bun shape.
  6. Steam the Bao Buns: Place each filled bun on individual parchment paper squares and arrange them in a steamer basket. Let the buns rest for 10 minutes to rise slightly. Steam the buns over boiling water for 12 to 15 minutes until fluffy and cooked through. After steaming, turn off the heat but keep the buns covered for 2 minutes before serving to allow gentle finishing steam.

Notes

  • For a fluffier dough, substitute 1 cup of all-purpose flour with cake flour.
  • Ensure the filling is completely cooled before stuffing to prevent dough from getting soggy.
  • Use parchment squares to prevent buns from sticking to the steamer.
  • The beef can be substituted with pork or a vegetarian filling if desired.
  • The baking powder is added after the first rise to help create the characteristic fluffy texture of bao buns.

Keywords: bao buns, beef bao, steamed buns, Chinese appetizers, homemade bao, tender beef filling

Find it online: https://tastybella.com/tender-beef-bao-buns-recipe/